Air Fryer Tostones are one of those recipes that once you make them this way, you'll wonder why you ever deep-fried them. Green plantains — firm, starchy, and almost potato-like — get cut into rounds, hit the air fryer for a first cook, smashed flat, coated in oil, and air fried again until they come out crispy, golden, and completely addictive. This is the same twice-cook technique used across the Caribbean and Latin America for generations, just with a fraction of the oil. Serve them hot with garlic mojo and salt — that's the move.
Did You Know?
Tostones are enjoyed across Latin America and the Caribbean under many different names — patacones in Colombia and Ecuador, tostones in Puerto Rico and the Dominican Republic, and banann peze in Haiti. Despite the different names, the twice-fried technique is the same everywhere.
Green plantains are starchier and less sweet than their ripe yellow counterparts, which is why they behave more like a potato when cooked. The double-cooking method — first to soften, then smashed and cooked again — is what creates the signature crispy exterior and tender, starchy interior that makes tostones irresistible.
Pro Tips
- Use very green plantains — they must be firm and green with no yellow spots. Ripe plantains will turn mushy and sweet instead of crispy.
- Coat well with oil — even in an air fryer, tostones need a good coating of oil to crisp up properly.
- Smash evenly — use a tostonera or the flat bottom of a glass to press them to an even thickness for uniform crispiness.
- Don't overcrowd the basket — air needs to circulate around each tostone for maximum crunch.
- Serve immediately with salt — season right out of the air fryer while they're hot so the salt sticks.
Storage & Meal Prep
Tostones are best eaten immediately — they lose their crunch fast as they cool and steam themselves. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 3-4 minutes to bring back most of the crispiness — do not microwave. For meal prep: do the first air fry and smash step up to 24 hours ahead, store the smashed uncooked tostones flat in the fridge, then do the second air fry right before serving for best results.
What to Serve With Air Fryer Tostones
Garlic mojo sauce (olive oil, garlic, lime juice, salt) is the traditional Dominican and Cuban dipping sauce that brings tostones to life.
Pernil or carne guisada alongside tostones makes a classic Caribbean plate — the starchy plantains soak up the rich meat juices beautifully.
A simple cabbage slaw with lime and cilantro adds a fresh, crunchy contrast to the crispy, salty tostones.
Frequently Asked Questions
What's the difference between tostones and maduros?
Tostones are made from green (unripe) plantains and are savory and crispy. Maduros are made from ripe (yellow-black) plantains and are sweet and caramelized.
Why are my tostones not crispy?
The plantains may not be green enough, or they need more oil. Make sure to coat them well before air frying.
Can I make tostones in a regular oven?
Yes — bake at 425°F on a greased baking sheet, flipping halfway through. They won't be as crispy as air-fried but still good.
What dipping sauce goes best with tostones?
Garlic mojo sauce is the classic. Ketchup, mayo-ketchup (salsa rosada), and guacamole are also popular.
Can I prep tostones ahead of time?
You can do the first fry and smash them ahead. Store flat in the fridge and do the second air fry right before serving.
How do I peel green plantains easily?
Cut off both ends, score along the ridges, and use a knife tip to pry off the skin. Soaking in warm water for 5 minutes helps.
Are tostones gluten-free?
Yes! Tostones are naturally gluten-free, dairy-free, and vegan — just plantains and oil.
How do I store leftover tostones?
Store in an airtight container in the fridge for up to 3 days. Re-crisp in the air fryer at 375°F for 3-4 minutes.
Watch How to Make This
Air Fryer Tostones
Ingredients
Method
- Peel the green plantains by cutting off both ends and making a shallow lengthwise slit along one of the ridges. Use a paring knife to carefully remove the tough skin.
- Cut the peeled plantains into 1-inch thick rounds and place in a mixing bowl. Toss with 2 tablespoons of avocado oil to coat evenly.
- Preheat the air fryer to 350°F. Arrange the plantain pieces in a single layer in the air fryer basket — do not overcrowd.
- Air fry at 350°F for 10 minutes until slightly golden and softened.
- Remove from the air fryer. Use a tostonera or the flat bottom of a glass to smash each piece into a flat disk about ¼ inch thick. If they stick, carefully separate with a paring knife.
- Return the smashed tostones to the mixing bowl and toss with the remaining 2 tablespoons of avocado oil.
- Place back in the air fryer basket in a single layer. Air fry at 350°F for 5-7 minutes, flipping halfway through, until crispy and golden brown.
- Sprinkle generously with salt immediately out of the air fryer. Serve hot with garlic mojo or your favorite dipping sauce.
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